This is one of my favorite dishes.
You need to slice the red cabbage really thin... if you have a cabbage shredder (every Hungarian kitchen has one) then use that.
Don"t cut the core.
When the cabbage is "shredded", put in a plastic, glass, or porcelain dish and salt it well. The cabbage preparation is the secret of this dish: the longer the cabbage is allowed to stand in the salt, the better tasting your cabbage dish will be. Why? Because the water is pulled out of the cabbage by the salt...
I normally slice and salt the cabbage the night before I want to make this dish, but an hour is sufficiently long.
When you are ready to make the dish mince some onions, and saute them golden yellow in preferably lard, butter, ghi... or if must in vegetable oil.
While the onion is getting ready (don"t forget to stir it frequently) squeeze out all the liquid of the cabbage: it should have a lot. Also, if you used too much salt (happens... you need to taste the raw salted cabbage) then you can rinse it in a colander: you don"t want your dish to be too salty.
When the onions are golden yellow, add a teaspoon of sugar and stir it diligently. You want the sugar melted an somewhat browned, but not burned.
Careful... burned is bitter.
Remove the skillet or low dish with the onions from the burner and add now dry the cabbage.
On very low temperature, stirring it frequently, sautee it under a tight cover.
When it is almost soft, add a glass of red wine, or wine vinegar. It is good with regular vinegar as well.
If you like it, add caraway seeds... That"s how it is made in Hungary.
Turn off the heat when the cabbage is soft.
Serve it with any kind of roast. It"s a strong taste, I would not serve it with chicken... it"s too bland.
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